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When I was a kid, I always looked forward to days when my mother made fried rice for dinner. Like most Asian families, we ate regular plain rice almost every day with dinner, so any time my mother felt inspired to change up our dinner routine felt like a treat to me! Fried rice is a dish that is meant to repurpose leftover rice from a day or two before. The first time I tried cooking fried rice on my own, I made the mistake of using freshly cooked rice.Because it was still so moist and soft, resulting dish was far too gummy -- nothing like what my mother cooked. I dont even remember if I ate much of that batch of fried rice, but I certainly learned a big lesson!If you dont have any leftover rice from the night before, cook a batch of rice and spread it on a large baking sheet or several large plates. Let the rice dry out for about 1 to 2 hours before using it for fried rice.Here is some more info on cooking rice: Lisa LinNow, I make fried rice at home often, and this version with chicken is one of my favorites. I add onions, carrots and peas to my rice, but you can throw in whatever vegetables you have. Diced bell peppers, zucchini or sliced cabbage work well, too.I also add a bit of Chinese five-spice powder to flavor the rice, a habit I picked up from my mother who always used it in her cooking. This is a blend of star anise, peppercorns, cloves, fennel seed, and cinnamon, and it gives the dish a warm spiciness. Feel free to leave it out if you like. This recipe is for chicken fried rice, but you could really use the technique for making fried rice with almost any protein, like shrimp, pork, or tofu.Prep the ingredients: Making fried rice is fast, so have all of your ingredients ready and by the stove. Dice your chicken into small cubes and salt it, whisk the egg, make sure all the veggies are diced and ready to go.Scramble the egg, then remove it from the pan. You want to cook the egg first so that it doesnt end up overcooking and so that the egg stays in larger pieces.Stir fry the chicken, then it remove it from the pan, too. Make sure its cooked all the way through.Cook the vegetables, but leave them IN the pan!Add the rice, season it, then add the egg and chicken back to the pan.Serve hot! Fried rice is really best eaten the day its made, but the leftovers arent bad either! Store it in the fridge for up to three days.You can reheat fried rice either in the microwave or the stovetop. Sprinkle a tablespoon or two of water over top to help it stay moist, and cover the dish or pan to trap the moisture and prevent the rice from drying out. Fried rice is best made with leftover rice thats at least a day old. Otherwise it becomes gummy in the skillet.If you dont have any leftover rice from the night before, cook a batch of rice and spread it on a large baking sheet or several large plates. Let the rice dry out for about 1 to 2 hours before using it for fried rice.Rice sticks to the pan very easily, so make sure to use a wok or pan that doesnt have a sticky surface. I usually cook stir-fries in my seasoned carbon steel wok, but cast iron or nonstick pans work well, too. You might need to add a little more oil if things arent releasing easily.34 pound boneless skinless chicken thighs1 teaspoon salt, divided3 tablespoons canola oil (or any high heat oil), divided3 large eggs, whisked23 cup yellow onions, diced2 cloves garlic, minced2 teaspoons minced ginger1 large carrot, peeled and diced23 cup frozen peas, rinsed under warm tap water for a few seconds thaw4 cups cooked jasmine rice (preferably leftover from at least a day before, see Recipe Note)2 scallions, sliced (separate the white and light green parts from the dark green part)12 teaspoon Chinese five-spice powder, optional2 12 tablespoons soy sauce or tamari1 teaspoon sesame oil Chop the chicken into small 14-inch to 12-inch cubes. Sprinkle 12 teaspoon of salt over the chicken and mix to combine. Set the chicken aside for about 10 minutes (I usually use this time to chop all the vegetables).Heat a wok or large sauté pan over medium-high heat. Swirl in a tablespoon of oil and add the whisked eggs. Use a spatula to quickly scramble the eggs, breaking the curds into smaller pieces as they come together. Transfer the eggs to a plate.Add another tablespoon of oil in the wok or pan. Add the chicken and cook for 4 to 5 minutes, stirring occasionally. Turn off the heat and transfer the cooked chicken to a plate.Using your spatula, scrape off any chicken bits that are still stuck to the wok so they dont burn during the next step. You can also use paper towels to wipe down your wok or pan.Swirl 1 tablespoon of oil into the wok over medium-high heat. Add the diced onions and cook them for 1 minute, until they start to soften. Mix in the minced garlic and ginger and cook until fragrant, about 30 seconds. Add the diced carrots and cook for 2 minutes, stirring frequently. Add 12 teaspoon salt and the peas, and stir to incorporate.Add the rice to the wok or pan on top of the vegetables and stir to combine. Using the back of your spatula, smash any large chunks of rice to break them apart. Add the white and green parts of the sliced scallions (save the dark green parts) and five-spice powder. Stir to incorporate. If the rice starts to stick to the pan, stir in a little more oil.Drizzle the soy sauce and sesame oil over the rice and stir to incorporate. Stir in the cooked chicken, scrambled eggs, and the dark parts of the scallions. Stir briefly to bring it together, and cook for another 1 to 2 minutes. Taste, and add more soy sauce if necessary.

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